Art & Science Seminar in Singapore

Start Date : October 31, 2018

End Date : October 31, 2018

Type : Art & Science Seminars

Country : Singapore


 Invitation 

Workshop in Traditional “Octoberfest” cuisine prepared with new technology such as combi ovens for Hotel, Catering and Restaurant Business. 


At the Electrolux Center of Excellence Singapore, Electrolux SEA Pte Ltd 

1 Fusionopolis Place, #07-10 Galaxis, Singapore 138522 

Accredited by the World Association of Chefs Societies 

Date: October 31st 2018 

Time: 14:00 – 17:30 

Dress code: Chefs White 

NB: Limited number of participants 

RSVP - Kong Kok Kiang (Chef KK): kokkiang.kong@gmail.com 



A workshop hosted by Chef KK, Worldchefs’ Chef2Chef ambassador and Daniel Schneider, Electrolux Professional Chef Academy in Singapore. 


Electrolux Professional and WORLDCHEFS are pleased to invite you to the third Chef2Chef training seminar in 2018 as a part of their “Art & Science Come Together” alliance. These workshops will educate chefs on implementing sustainable practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity. 


The Aim of the Workshop


The workshop will focus on the preparation of different types of German/Austrian dishes. We will showcase different ways of using new technology such as combi ovens and pressurized braising pan to give a perfect result in this traditional cuisine. This innovative approach to produce German “Octoberfest” dishes with new technologies also improves chefs’ daily activities, food cost and food waste. 

The aim of the workshop is to build on, and extend the range of skills, techniques and knowledge of hotel and restaurant operations previously acquired. This session aims to build on current technical practices and create new culinary knowledge, skills, and techniques using combi ovens in different ways to enhance the productivity and consistency of their dishes. 



The key features and benefits of using Combi Ovens for Peranakan Cuisine include: 

  • The possibility to be more flexible with the product 
  • Able to program recipes inside the oven software 
  • Able to use one equipment for many different tasks 
  • Able to create a consistent outcome every time 
  • Able to produce in masses 
  • Higher levels of food safety 
  • Higher level of hygiene 
  • An optimized work process incorporating the latest technology 
  • Reduction in food loss and, ultimately, food waste 
  • Higher profitability for the food service operation 


Learning outcomes: 

On completion of this practical session participants will have acquired the ability to: 


  • Understanding of how Combi Ovens can reduce food cost & control the profitability in operations 
  • Maximize the use of Combi Ovens in Hotel and Restaurant operations 
  • Standardize & monitor the food quality & safety in bulk productions and achieving consistency throughout your operation 
  • Focus on innovative equipment in Hotel and Catering operation in order to increase productivity & improve the workflow 
  • How to use different accessories such as Grill Trays, Volcano Smokers and GN Baking Trays 
  • How to program and set the correct cycle for certain German dishes in Combi Ovens 

For more information and participation please contact. 

Chef Kong Kok Kiang 

Email: kokkiang.kong@gmail.com 



Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

AMT The World Best Pan
Dick Knives
Chef Works
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart
Anchor Food Professionals
Peppadew
VANILLE-VANILLE

WORLDCHEFS COLLABORATIVE PARTNERS ...

City & Guilds
EAT
Luftfahrt ohne Grenzen
Chaîne des Rôtisseurs
PYA
Zero Hunger
Chef's Roll
Taste of Peace (Jerusalem)
Hosteleo.com
Gastromotiva
World Gastronomy Institute
Ameritech Global Solutions Inc.